Ingredients

• 4 Butternut Squash, peeled and diced
• ½ cup White Balsamic Vinegar
• ½ cup Canola Oil
• Salt & Pepper to Taste
• 1 tablespoon Thyme, dried and ground, (or 2 Tbs.)
• 2 quarts Vegetable Stock
• 1 quart Heavy Cream

Directions

Toss all of the above ingredients except the stock and the cream in a large bowl. Roast until softened, about 45 minutes to one hour. When squash is tender, transfer to a large sauce pan and add stock. Puree the mixture then add the heavy cream. Adjust consistency with the stock. Season again with salt and pepper, and finish with maple syrup to taste.

Ingredients

• 1 Butternut Squash – cut in half lengthwise, remove the seeds and strings
• 4 cups chicken broth
• 1/2 cup milk
• 1 dashe each of nutmeg, cinnamon, ground cloves, and salt and pepper to taste.

Directions

1 Butternut Squash – cut in half lengthwise, remove the seeds and strings. Cover each half of squash with saran wrap and place in microwave for about 13 min. until fork tender. Unwrap and let stand for 5 minutes with dotted butter on top and sprinkle with salt and pepper.
Peel and mash squash. Puree squash in blender with 4 cups chicken broth. Transfer the soup to large pan, and add 1/2 cup milk, and 1 dashe each of nutmeg, cinnamon, ground cloves, and salt and pepper to taste. Heat over medium heat until warmed.

Ingredients

• 1/2 pound ground beef
• 1-1/2 cups chopped onion
• 1/2 cup sliced celery
• 2 cups water
• 1 can (16 ounces) kidney beans, rinsed aand drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 cup shredded cabbage
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Hot Mashed potatoes, optional

Directions

In A saucepan, over medium heat, brown the beef; drain. Add onion and celery; cook until tender. Add water, beans,tomatoes,cabbage, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired. Yield 4-6 servings

Ingredients

• 1-1/2 pounds ground beef
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 7 cups chopped cabbage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can ( 15 ounces) tomato sauce
• 2 medium carrots, chopped
• 1/2 teaspoon sugar
• Pepper to taste

Directions

In a large saucepan or dutch oven, cook beef,celery and onion until meat is no longer pink and vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender. Yield: 14 servings (3-1/2 quarts.

Ingredients

• 1 large onion, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, pressed
• 1 C. shallots, finely chopped
• 2 small cans tomato paste
• 1 small can tomato sauce
• 2 T. sugar
• Salt and pepper, to taste
• 2 T. Parmesan cheese, grated
• 1 tsp. Accent®

Directions

In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent®. Simmer very slowly for at least 30 minutes